Wash the fishes properly, and apply, salt, haldi powder and little bit of lime juice, so that the fishy smell goes away. Add 1tsp of mustard oil.Keep covered for 1/2 an hour.

Next take a nonstick karahi, and put some mustard oil in it.Let it b slightly hot.In the meantime take a cup,add 1/2 cup water, and add all the powder masala in it. Stir and keep aside.

Now that the oil has become hot,add the fishes,one at a time, very slowly, because they tend to splutter a lot. Keep the flame low.Cover with a lid. After 2 minutes turn the fishes on the other side to fry.Do not over fry them.Take them out in a kitchen towel, once fried.

Now in the same oil,add the fanch phoron, and let it splutter, so the smell comes out.Add the chopped tomatoes, cover and cook until they become soft. Now add the water masala mixture in it, and keeping the flame low,stir for sometime. Add salt and sugar to taste.Add the chopped chillies. Now add the fried fish. Cover and cook for 5 minutes, in slow heat. Check seasoning. Now add the chopped coriander leaves.

After 5 minutes the fish is ready to b served with hot steaming plain rice. Before serving, add a generous amount of mustard oil on the gravy. This type of cooking, should have semi or less gravy, for a better taste.